Beetroot soup

Several people have asked for the recipe for my beetroot soup pictured on my home page.

Beetroot soup not only looks and tastes wonderful but beetroot has many health benefts, in particular it has been shown to widen and relax the blood vessels (vasodilation) due to the high amount of nitrates in the vegetable. The benefits to the blood vessels may translate to reduced blood pressure, and improved blood supply to the brain and muscles. The purple colour comes from betalains which have been suggested to have several benefits such as reducing inflammation, encouraging heart health and supporting detoxification functions of the body. Beetroot also contains choline which is an essential dietary component for brain health and reduction of inflammation. Another component in beetroot, alpha-lipoic acid, has been suggested to aid blood sugar regulation. Finally, beetroot is a source of many vitamins and minerals, including source of folate and manganese. It also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.

Now you know how great beetroot is for your health, try my recipe!


Beetroot and tomato soup

Serves 4


500g cooked (or raw) beetroot, peeled and sliced

1 red onion, peeled and sliced

a knob of butter

1 tin tomatoes/400g fresh tomatoes

1 tsp grated fresh horseradish/creamed horseradish

500ml vegetable stock

Optional: 120 ml sour cream/creme fraiche

salt and pepper to taste

Fresh parsley for garnish


1. Saute the onion in the butter in a large saucepan until softened

2. Add the beetroot, tomatoes, horseradish and stock and bring to the boil.

3. Simmer until the vegetables are cooked through

4. Add the sour cream/creme fraiche if using

5. Blend thoroughly with a stick blender or using a liquidizer. Add more liquid if the soup is too thick for your taste.

6. Adjust seasoning and serve

7. Garnish with some fresh parsley leaves